Buttery scones with an Italian pesto, tomato and mascarpone filling.

  • Serves: 4 people
  • Prep time: 10 minutes
    • British

    Pesto Mascarpone and Tomato Scones

    Recipe Information

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    1 x Pack The Village Bakery All Butter Scones

    3 tbsp The Cheese Emporium Mascarpone

    2 tbsp Specially Selected Pesto Genovese

    100g Specially Selected Piccolo Tomatoes

    6 Fresh Basil Leaves

    Pinch of salt and pepper 


    1.       Mix together the mascarpone and pesto with a pinch of salt and pepper.

    2.       Halve the scones and spread a spoonful of the pesto mascarpone on each base.

    3.       Halve the tomatoes and place on top of the mascarpone (about 2 piccolo tomatoes per scone).

    4.       Top with a fresh basil leaf and serve.


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